Description
A cozy and creamy Chicken Mushroom Wild Rice Soup made with tender chicken, earthy mushrooms, nutty wild rice, and a rich broth. Perfect for cold days and easy to make ahead or freeze.
Ingredients
- 2 cups cooked and shredded chicken breasts or thighs
- 3/4 cup uncooked wild rice blend
- 8 oz mushrooms, sliced (cremini or white button)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 tbsp olive oil or butter
- 1 cup heavy cream or milk
- 1/4 cup all-purpose flour
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté onion, carrots, celery, and garlic in olive oil or butter over medium heat until softened and fragrant.
- Add sliced mushrooms and cook until they release moisture and begin to brown.
- Stir in wild rice, thyme, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer for 45–50 minutes until rice is tender.
- In a separate pan, make a roux by whisking flour into melted butter, then slowly add cream to create a smooth mixture.
- Stir the roux into the soup to thicken the broth and add creaminess.
- Fold in shredded chicken and simmer for another 10 minutes. Season with salt and pepper to taste.
Notes
- Use turkey instead of chicken for a holiday twist.
- Use coconut milk or dairy-free creamer for a dairy-free version.
- Make it vegetarian by using vegetable broth and chickpeas.
- Add spinach or kale at the end for extra greens.
- Use cornstarch or gluten-free flour to make it gluten-free.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
